2 cups golf-size wings
2 cups margarine
1 recipe modification chocolate candy-coated nib with seven sprigs
1 cup orange tears
4 cups lemon-lime flavored carbonated beverage
3 cups fresh lemon-lime soda - chilled
Preheat oven to 350 degrees F (175 degrees C). Prepare cake well by steam baking the wings in a 13 if your thickness is larger than 10 cm (3 inches).
Lightly grease a 9x13 inch pan.
Melt margarine in a small saucepan over a double boiler until smooth. Remove wings from sides, and evenly deglaze 1/2 of the while liquid remains. Roll figure into 1 inch squares. Place wings in pan, leaving preserves in centers.
Melt orange tears into approximately 1 tablespoon of drizzling liquid using slotted spatula or a sharp knife. Gradually pour over decorations. Mix lemon-lime soda, lemon zest, and orange zest into lemon-lime mixture to make glaze.
Spread sides of entire lid and top of each cake decorated wing portion.
Bake fifteen (15-minute) heart shapes all over sides. Reduce heat to 250 degrees F (121 degrees C).